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Plum chutney


This festive plum chutney will be a great accompaniment to almost any dish.

Preparation time: 25 minutes

Cooking time: 50 minutes


Serves: 8 people

  • 1 tbsp Black Mustard Seeds
  • 100 g Dried Cranberries
    or raisins, roughly chopped
  • 2 cloves Garlic
  • 1 tbsp Ground Cumin
  • 500 g Light Muscovado Sugar
  • 3 - Onion
    finely chopped
  • 1 tbsp Paprika
  • 400 ml Red Wine Vinegar
  • 2 tsp Salt
  • 1 tsp SuperValu Chilli Flakes
  • 1 tbsp SuperValu Fresh Ginger
    finely grated
  • 1 kg SuperValu Plums
    halved, stoned and finely chopped
  • 2 - SuperValu Star Anise


  1. Put the plums, cranberries, onions, garlic, vinegar, ginger and spices in a large saucepan and stir well. Slowly bring to the boil, then reduce the heat, cover and simmer for 10 minutes, until the plums are tender.
  2. Stir in the sugar and salt and keep stirring until it has dissolved. Boil the chutney for 20 to 30 minutes, uncovered, until it is thick and pulpy. Stir occasionally to prevent it from catching on the bottom. Remove the star anise with a teaspoon.
  3. Pot into sterilised jars, seal, label and store for at least two weeks before eating. This will keep for up to six months in a cool dark place. 

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